Preheat oven to 350. Beat yolks in medium bowl until thick and lemon colored. Set aside. Beat egg whites with salt and cream of tartar in a large bowl until soft peaks. Beat in sugar 1 Tb at a time until whites are thick and glossy. Gently stir 1/4 of the whites into yolks, then fold yolks back into whites.Melt butter in heavy 12″ skillet over medium high heat, tilting pan so butter coats sides. When butter stops foaming, add egg mixture all at once, smoothing with metal spatula. Immediately transfer to oven and bake until omelet is puffed and browned and top feels firm to the touch (inside will be creamy), about 15 minutes. Make shallow cut down center of omelet. Spread 2/3 cup filling over one half and fold over. Slide omelet onto heated platter and serve immediately by cutting into wedges with serrated knife.

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.